Herbal-Active Presentation

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Information about Herbal-Active Presentation

Published on August 12, 2008

Author: cherikoff

Source: slideshare.net

Description

Herbal-Active is a variant of the beverage antimicrobial, HerBev but for foods. It is used in seasonings, sauces, syrups, fruit purees, dressings, in fact, in any product usually dosed with benzoates and sorbates for shelf life. Herbal-Active is a natural solution to chemical preservatives.

Natural Preservation of Foods and Beverages with Herbal-Active™

The Challenge: Microbiological spoilage of: • made from concentrate beverages, nutraceuticals • emulsion spreads, dressings, sauces • meats, poultry and seafood and their products • fresh produce, cut flowers

Stabilization Methods • Use of synthetic chemical preservatives (unwanted side effects eg hyperactivity, food sensitivity, risk of cross reaction eg benzene formation) • Hot filling, pasteurisation and aseptic filling, pasteurization, cooling, carbonation, filling (residual yeasts can still be a challenge, also potential of contamination by end users on opening) • Microbial growth inhibition with Herbal-Active™ (pre-mix, dilute and bottle solution)

Properties of Herbal-Active™ • Composition: essential oils from culinary herbs and spices • Regulatory status: GRAS components widely used as flavours • Appearance: Concentrate: In use: free-flowing, pale green powder slight cloudiness • Label identification: natural flavours • Ideal application: made from concentrate foods and beverages pH independent • Application rate 0.5 to 1.5kg/1000 kg (0.05 to 0.15%)

USP PET Challenge tests 1. Herbal-Active™ at 0.025% Aspergillus Candida niger albicans cfu/g cfu/g Initial Challenge Pseudomonas Staphylococcus Escherichia aeruginosa aureus coli cfu/g cfu/g cfu/g 230,000 400,000 370,000 400,000 520,000 14 days 50,000 <10 <10 <10 <10 28 days 110,000 <10 <10 <10 <10 Method 3.38.3.1 3.38.3.2 3.38.3.3 3.38.3.4 3.38.3.5 The sample was found to PASS the antimicrobial effectiveness test according to the requirements of USP 31/NF for Category 2 products.

USP PET Challenge tests 2. Herbal-Active™ at 0.05% Aspergillus Candida niger albicans cfu/g cfu/g Initial Challenge Pseudomonas Staphylococcus Escherichia aeruginosa aureus coli cfu/g cfu/g cfu/g 230,000 400,000 370,000 400,000 520,000 14 days 25,000 <10 <10 <10 <10 28 days 10,000 <10 <10 <10 <10 Method 3.38.3.1 3.38.3.2 3.38.3.3 3.38.3.4 3.38.3.5 The sample was found to PASS the antimicrobial effectiveness test according to the requirements of USP 31/NF for Category 2 products.

USP PET Challenge tests 3. Herbal-Active™ at 0.1% Aspergillus Candida niger albicans cfu/g cfu/g Initial Challenge Pseudomonas Staphylococcus Escherichia aeruginosa aureus coli cfu/g cfu/g cfu/g 230,000 400,000 370,000 400,000 520,000 14 days 40,000 <10 <10 <10 <10 28 days <10 <10 <10 <10 <10 Method 3.38.3.1 3.38.3.2 3.38.3.3 3.38.3.4 3.38.3.5 The sample was found to PASS the antimicrobial effectiveness test according to the requirements of USP 31/NF for Category 2 products.

Recommendations from USP PET Challenge Tests: • As a dip for fresh produce (fruits, vegetables, fruit salad, herbs, meats) use at 1% and drain well (no need to rinse) • Maximize the concentration of Herbal-Active™ added but which imparts zero taste (see following table) • Add with concentrates, flavours, sweeteners and then dilute to final volume • Pre-treat major sources of microbial loads • Monitor concentration in dipping solution 1% = 1°Brix

Usage table Percentage addition - lower level Percentage addition - upper level 0.01% (100g per 1,000 litres) 0.05% (500g per 1,000 litres) (1kg per 1,000 litres) 0.025% (250g per 1,000 litres) 0.1% (1kg per 1,000 litres) 0.15% (1.5kg per 1,000 litres) dipping produce, meats and seafood, cut flowers 1% (10kg per 1,000 litres) 2% (20kg per 1,000 litres) anti-microbial wash for bottles, lids and surfaces 1% (10kg per 1,000 litres) 1% (10kg per 1,000 litres) Application Lightly flavoured drinks cola, ginger and root beers strongly flavored concentrates 0.1

Some Benefits of Using Herbal-Active™ • Wide range of applications as an ingredient sanitizer or dipping solution • Minimal to no impact on taste, odour or colour at effective addition rates • • Exceptional efficacy as a dipping solution for produce and meats • Antioxidant and protective of flavors, enhances some flavours Highly effective against yeasts and bacteria (food spoilage and pathogens), fungi and moulds

More Benefits of Using Herbal-Active™ • compatible with all types of containment eg. glass, metal, plastic (PET, PVC), pure pack • simple dump, stir and dilute or dip and drain solutions • • no environmental or negative health impacts potential health benefits eg. antioxidant, immune boosting, anti-Candida

Contact: Vic Cherikoff Australian Functional Ingredients Pty Ltd functionals@cherikoff.net +61 2 9554 9477 +61 (0)418 405 183

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